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Preparation

To make the Crust
In the bowl of a food processor combine the graham crackers, sugar, and unsweetened cocoa powder. Pulse until uniform crumbs have formed. Transfer crumbs to a medium bowl, pour melted butter, stir to combine. Press crumb mixture onto the bottom of a 8 inch spring form pan.
To make the Filling
Preheat oven to 350 degrees. Melt chopped chocolate in a double broiler or in the microwave, stir until smooth. In a separate bowl, mix the cocoa powder and hot water until it becomes a smooth paste.
Combine cream cheese, sugar, sour cream, and vanilla in the bowl of a stand mixer and beat until smooth and creamy. Beat in the egg just until blended. Scrape down the sides of the bowl if necessary. Stir in the melted chocolate and cocoa paste until blended. Pour batter onto prepared pan.
Bake in the center of the oven for 40 to 45 minutes. Remove cheesecake from oven and decrease oven temperature to 300 degrees F.
To make the Topping
In a small bowl mix the sour cream, sugar, vanilla, and almond extract until well blended. Carefully spread topping over cheesecake and bake for an additional 15 - 20 minutes.
Place cheesecake over a wire rack to cool. With a thin knife loosen the parchment paper from inside the edges of the pan. Let it cool for 3 hours then wrap in plastic wrap and refrigerate until cold and set at least 6 hours or overnight.
Unmold cheesecake from spring form pan, and peel off parchment paper. Allow cheesecake to stand at room temperature for 30 minutes.
To make the Mocha Affogato
Combine sugar and water in a small saucepan over medium-high heat and bring to a boil stirring until the sugar dissolves. Remove from heat and whisk in the Nutella, cocoa, espresso powder, and salt until smooth.
Drizzle the dessert plate with a little Nutella Mocha affogato, place a slice of cheesecake and top with a few dark chocolate shavings, more affogato, or a dollop of Nutella if desired.